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Add a mixture of dried cherries, cranberries and blueberries to baked goods, such as these quick scones, for a triple hit of antioxidant power.
Makes 8 scones.
• 1 1/2 cups unbleached, all-purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 5 tablespoons chilled butter, cut into tiny pieces
• 1/3 cup dried tart cherries, chopped
• 1/3 cup dried cranberries, chopped
• 1/4 cup dried wild blueberries
• 1 egg, beaten
• 1/2 cup buttermilk
• 2 teaspoons finely shredded orange peel
• 1 teaspoon vanilla extract
• 2 to 3 teaspoons unbleached, all-purpose flour
• 1 egg white, beaten
• 1/2 cup powdered sugar
• 1 tablespoon orange juice concentrate diluted with 1/2 teaspoon water
• 1/2 teaspoon orange extract
• 1/4 to 1 teaspoon water
Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
In a medium bowl, stir together 1 1/2 cups all-purpose and the whole wheat flours, sugar, baking powder, baking soda, and salt. Cut in butter with a pastry blender until mixture is the consistency of course cornmeal. Stir in cherries, cranberries, and blueberries. Set aside.
In a small bowl, stir together egg, buttermilk, orange peel, and vanilla. Make a well in center of flour mixture and pour in buttermilk mixture. Using a fork, stir just until flour mixture is moistened. (Do not over mix.)
Turn dough onto a lightly floured surface and knead 10 to 12 times with floured hands. Place dough on sprayed baking sheet. Sprinkle with as much of the 2 to 3 teaspoons of flour as necessary, and pat into a 9" round. Cut through to form 8 wedges, but leave in a circle.
Brush the beaten egg white over the tops of the wedges with a pastry brush. Bake at 350 degrees for 20 to 25 minutes or until golden brown and cooked through. Remove from oven and re-cut wedges. Cool scones on baking sheet for 5 minutes. Remove scones from baking sheet and cool on wire rack.
In a small bowl, stir together powdered sugar, orange juice-water mixture, and orange extract. Stir in enough or the water to make of desired drizzling consistency.
Drizzle glaze over cooled scones.
Nutrition Facts per scone: 352 calories, 9 g total fat, 5 g sat fat, 0 g trans fat, 53 g carbohydrate 46 mg cholesterol, 6 g protein, 2 g fiber, 259 mg sodium; Daily Values: 10% vitamin A, 6% vitamin C, 10% calcium, 10% iron
For more cherry recipes and tips, visit www.choosecherries.com.
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